Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
Food Chem. 2020 Nov 1;329:127181. doi: 10.1016/j.foodchem.2020.127181. Epub 2020 May 30.
The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker to globally control the ageing process. The aim of this work was to study the volatile composition of woods classified according to their OTR, which are used to build barrels for wine ageing. The results showed that volatile composition differs depending on wood OTR and the temperature reached during toasting. On the toasted side of the stave in contact with the wine, low OTR wood had a statistically higher content in furan compounds (5-hydroxymethylfurfural, furfural and 5-methylfurfural), acetovanillone and phenolic aldehydes (vanillin and syringaldehyde), while 4-ethylguaiacol and trans-β-methyl-γ-octalactone were significantly higher in staves with a high OTR. The same red wine aged first for three months in high and low oxygenation barrels presents different characteristics.
木材向葡萄酒中释放的化合物和桶的氧气传输率（OTR）决定了最终的葡萄酒。选择桶的 OTR 的新可能性使酿酒师能够全局控制陈酿过程。本工作的目的是研究根据 OTR 分类的木材的挥发性成分，这些木材用于酿造葡萄酒陈酿的桶。结果表明，挥发性成分取决于木材的 OTR 和烘烤过程中达到的温度。在与葡萄酒接触的烘烤侧，低 OTR 木材的呋喃化合物（5-羟甲基糠醛、糠醛和 5-甲基糠醛）、乙酰香草酮和酚醛醛（香草醛和丁香醛）含量具有统计学意义更高，而高 OTR 桶中的 4-乙基愈创木酚和反式-β-甲基-γ-辛内酯含量明显更高。同样的红葡萄酒首先在高氧和低氧化桶中陈酿三个月，呈现出不同的特征。
